Creamy Baked Eggs with Spinach and Prosciutto

Perfect for entertaining but easy enough to make for just one, these Creamy Baked Eggs in Mini Cocottes with Spinach and prosciutto are delicious, fun-size and the perfect place to dip all the buttered bread.

I love eggs. Like, no, seriously. I really love eggs, you guys.

Eggs are one of those things I have always eaten and always loved. Growing up my mom would make my siblings and me poached eggs on top of a buttered and toasted English muffin with a thick slice of Velveeta cheese.

It was a family favorite.

I admit I haven’t purchased Velveeta cheese in nearly a decade, but I still love my mom’s “poached eggs” and ask for it whenever I see her.

But I’m not here to talk about Velveeta cheese and my mom’s special open-faced breakfast sandwiches. At least not today. Perhaps I’ll do a special post one of these days just for her.

Anywho, back to the eggs. I love eggs for a bagillion reasons.

(WHOA! side note- bagillion is a real word. According to Wikipedia, it is used to describe an “infinite and fictitious number”. I guess people (like me) used it enough that spell check got tired of correcting them).

They are JAM PACKED full of protein- with about half of the protein found in the egg white.

You can put in egg on just about everything- noodles, salads, pizza, sandwiches, you name it.

They are an economical source of protein (aka they’re CHEAP!).

They’re convenient! I can’t even tell you guys how many nights I have whipped up some scrambled eggs with salsa and cheese and thrown it in a tortilla for dinner. Wham, bam, thank you, ma’am!

They have a little bit of almost every nutrient we need…but lots of those energy-giving B vitamins!

For your sake, that is the short version of why I love eggs. I figured most of you have better things to do than read about the awesomeness of eggs. Plus, before I lose you completely, let’s chat about these creamy baked eggs I have for you today.

First, let me start by saying that no, this is not one of those egg dishes you should eat every day. Eggs are healthy, yes, but when combined with salty pork, cheese and cream…well, let’s just say this is one of those “special” egg dishes.

Or not. I mean, do what you want. However, my mom always told me too much of a good thing is never a good idea, so fair warning.

TRUST ME, you will want to make these creamy baked eggs every dang day.

So what do you get when you mix caramelized shallots with cheese, cream, salty prosciutto, eggs and put it in cute little mini cocottes? You get the most amazing creamy baked eggs of your life!

And then you dip buttered sourdough in it.

BOOM!

(told you so)

Baked Eggs in Mini Cocottes with Spinach and Prosciutto

4.62 from 13 votes

Perfect for entertaining but easy enough to make for just one, these Creamy Baked Eggs in Mini Cocottes with Spinach and prosciutto are delicious, fun-size and the perfect place to dip all the buttered bread.

Instructions

Preheat oven to 350 degrees F and grease each mini cocotte (aka ramekin) with butter or olive oil. Set aside.

In a medium skillet over medium high heat add the butter. Once melted add the chopped shallots and sauté until soft and fully cooked. Add the spinach to the skillet and sprinkle with a pinch of salt. Cook the spinach until wilted and all its water has been released (approximately 3-4 minutes). Remove from heat.

Divide the spinach and shallot mixture between each mini cocotte and top with one slice of prosciutto. Into each cocotte crack two eggs and top with a tablespoon of cream and parmesan cheese.

Add the cocottes to jelly roll pan or baking dish large enough to hold all three. Fill the pan with water so that the water reaches approximately 1/3 the way up the side.

Transfer (carefully) to the oven and bake for 10-15 minutes, or until the egg whites have set and the yolks are runny.

Remove from the oven and garnish with additional parmesan cheese, fresh chopped chives and fresh ground black pepper. Best served with a side of toast for dunking (kids love it too!)

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Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, Buzzfeed, FeedFeed and many more. She holds a Bachelor of Science degree from the University of California.

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About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, Buzzfeed, FeedFeed and many more. She holds a Bachelor of Science degree from the University of California.